Photo Courtesy: 123Rf - Uncopyrighted Public Domain. Fettuccini Carbonara is a dish prepared with pancetta ( pronounced pan chetta in Italian and pan seta in Spanish ), Evoo, egg whites, and / or egg yolks, grated Reggiano Parmesano and cream. According to http://www.it.wikipedia.org," rel="nofollow - www.it.wikipedia.org, CARBONARI historically signifies historical members of a secret society founded in Napoli in XIX and their goal was politically, Liberal Movements. The Carbonari Flag. CARBONARA denotes Charcoal Burner, the general noun, and this recipe is prepared with Guanciale, a rural pork variety meat in Lazio, the province which houses the Capital Roma. This sauce had not been recorded prior to 1945, and was created during the mid 20th century, when the USA provided Italia with eggs and bacon after the second world war. It is most popular in the Lazio region and in the city of Roma. Here is a recipe which we had several years ago in in southern California, where the highway embraces the Pacific Ocean and the bougainvillea and cyprus trees nestle amongst the hillsides. Recipe by: Lorenzo La Casetta - Palos Verdes, California LORENZO´s FETTUCCINI CARBONARA ... 1 tblsp. Evoo 6 one quarter thick slices of pancetta or bacon in viruta strips or Proscuitto di Parma Ham 4 egg yolks 2 small egg whites 1/2 cup freshly grated Reggiano Parmesano 6 tblps. cream salt and freshly ground black & rose, green and white pepper corns 1 pound of Barilla or De Cecci Fettuccini or Tagliatelli additional freshly grated Reggiano Parmesano Optional: garnish with fresh chopped parsley herb 1) heat Evoo in large skillet 2) add the pancetta or bacon or Ham and sauté until the fat is rendered and meat is crisp. Pour off all fat from the skillet 3) place egg yolks in 1 bowl and the whites in another 4) season both with salt and freshly ground peppercorns 5) mix 1/2 cup Reggiano cheese and the cream into the yolks and whisk until thick and smooth using an electric mixer and then beat the whites with a whisk to form soft peaks 6) cook the ribbon pasta of choice in large pot of salted boiling water until just tender yet firm to bite 7) stir the pasta occasionally & drain and then, return the ribbon pasta to the pot 8) add the pancetta or bacon or ham and toss well 9) add the egg whites and then the yolk mixture and toss well 10) serve immediately and sprinkle with grated Reggiano Enjoy, and have some crusty hot bread for dipping and a lovely red wine or Lambrusco or Prosecco. Margi.
------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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